The smart easy canned pineapple mimosa cake is easy to make for the occasion of International Women’s Day on March 8th and for any circumstance. It’s also suitable and effective for birthdays. A double cake for many guests, that’s why it’s smart.
It’s an idea copied from a friend of mine that I find useful. The sponge cake is divided in half and filled separately.
- Difficulty: Easy
- Cost: Expensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups flour
- 1.25 cups sugar
- 6 eggs
- 1 lemon (Use the grated zest)
- 1 packet baking powder
- 1 packet
- 1 packet vanillin
- 1 package whipping cream (for desserts)
- 1 can canned pineapple (565 grams)
- to taste limoncello
Steps
Using electric beaters, work the eggs with the sugar in a large bowl until they become frothy.
Gradually incorporate the sifted flour mixed with the baking powder and vanillin, and continue to work with the beaters. Add the grated lemon zest.
Butter and flour a cake pan with a diameter of 12.5 x 8.7 inches and pour the mixture. Bake in the preheated oven at 356°F for about thirty-five minutes.
Let the substantial sponge cake cool and divide it into two parts with a large knife.
Whip the cream. Cut the pineapple slices into small pieces.
Moisten the two cake bases with the pineapple syrup and a few tablespoons of limoncello. Place the fruit pieces on top and finally fill abundantly with cream.
Finally, I decorated with some cake crumbs obtained after dividing it.
Place in the fridge for at least one hour, better two, before eating. The cake is enough for about fifteen people.
Smart easy canned pineapple mimosa cake
Store the cake in the fridge and consume it within three days.
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FAQ (Questions and Answers)
Why is it called mimosa cake?
It’s called mimosa cake because the decoration resembles the delicate flower that symbolizes Women’s Day.
